π₯ Egg Size Converter
Swap egg sizes without breaking your recipe.
How to Use This Calculator
Enter how many eggs the recipe needs and what size it calls for, then pick the size you have. You get the adjusted count and total weight.
Egg Weights
Needed = (count x from-weight) / to-weight
USDA sizes are minimum weights per dozen, and shelled edible weight is about 88 percent of in-shell weight. Converting by weight keeps the egg-to-flour ratio exact, which is what actually matters in baking chemistry.
Worked Example
Recipe needs 3 large eggs, you have medium: total = 3 x 50 = 150 g. Divided by 44 = 3.4 medium eggs. Use 3 medium eggs plus 2 teaspoons of beaten egg, or simply 3 medium eggs if the recipe is forgiving.
Why Egg Size Matters
Eggs provide structure, moisture, and leavening. A large egg is about 50 grams; a medium is 43 and an extra-large is 56. In a cake calling for 4 eggs, swapping medium for large removes nearly 30 grams of liquid and protein, which can make the crumb dry and dense. Custards and curds are even more sensitive because the egg-to-liquid ratio sets the final texture.
The Foolproof Method
When precision matters, weigh your eggs. Crack them into a bowl on a scale and use 50 grams per large egg called for. This works across any size and is what professional bakeries do. For everyday baking with 1 or 2 eggs, size differences are small enough to ignore.
Storing Eggs
Keep eggs in their carton in the main refrigerator compartment, not the door where temperatures swing. Cold eggs do not whip as well, so set them in warm water for 10 minutes before making meringues or angel food cake. Room temperature eggs also emulsify better in batters.
Frequently Asked Questions
How many medium eggs equal 3 large eggs?
Three large eggs weigh about 150 grams without shell. You need about 3.3 medium eggs, so use 3 medium eggs plus 1 tablespoon of beaten egg. This calculator gives exact weights so you never guess.
What is the weight of a large egg?
A large egg weighs about 50 grams without shell (57 grams with shell). The white is about 30 grams and the yolk about 20 grams. US egg sizes are set by minimum weight per dozen.
Can I use two egg whites instead of one whole egg?
In most cakes and muffins, yes, with a small texture change. Two whites replace one whole egg by volume but remove the yolk fat, so the result is slightly less rich and tender. Add a teaspoon of oil to compensate in rich cakes.
Does egg size really matter in baking?
Yes, especially in egg-heavy recipes like custards, angel food cake, and macarons. In a cake using 4 eggs, swapping medium for large changes total egg by 40 grams, enough to alter structure. In cookies with 1 egg, it barely matters.
How do I measure a partial egg?
Beat the egg well, then measure by weight or tablespoons. One large egg is 3 tablespoons. So half an egg is 1.5 tablespoons. Weighing is more accurate than spooning.